---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 6 servings
            -JUDI M. PHELPS
     1/2 c  Vegetable oil
            Grated zest of 1 orange
            Grated zest of 1 lime
       1 tb Fresh basil; minced OR
     1/2 tb Dried basil
       1 ts Fresh thyme; minced OR
     1/2 ts Dried
       1 lb Extra-large shrimp; about 18
            -shells removed; cleaned
 ----------------------VEGETABLE SAUTE----------------------
       1 tb Vegetable oil
       3 c  Vegetable; (use artichokes,
            -fennel, red bell pepper,
            -and zucchini) cut into
            -1/2-inch-wide sticks about
            -2 inches long
       1    Clove garlic; minced
            Salt and ground black pepper
       3 tb Balsamic vinegar
 -----------------------CITRUS SAUCE-----------------------
       1 tb Orange juice
       1 tb Grapefruit juice
       1 tb Lime juice
       2 tb Honey
       1 tb Dijon-style mustard
   For the marinade, combine all the ingredients in a
   mixing bowl.  Add the shrimp and marinate for about 3
   hours.  (Note the recipe states to marinate at room
   temperature, but I would not leave it out for that
   amount of time.  The safest thing to do is to marinate
   in the refrigerator.)
   When the marinating time is over, make the vegetable
   saute.  In a saute pan over medium heat, warm the oil.
   Add the vegetables and garlic; saute for 4 minutes,
   stirring constantly.  Season with salt and pepper.
   Add the balsamic vinegar and continue cooking for 1
   minute more.
   To make the citrus vinaigrette, combine all the
   ingredients in a mixing bowl.  Whisk to dissolve the
   Remove the shrimp from the marinade and grill or broil
   for 2 minutes on each side.
   Divide the sauteed vegetables among 6 salad plates,
   put 3 shrimp on top of each, and pour on the citrus
   Source:  Burt Wolf’s Table Cookbook.
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or